Spinach and Mushroom Stuffed Flounder

Tastē Tuesday~ ​Summer vacation is in full swing.  Although that might make one think that means I have more time to play in the kitchen, it is actually the opposite.  I don't think I go more than 2 minutes without being called out to and needed in some way, so meals that encompass veggies and the main dish all in one are one of my favorites right now.  We aren't a huge casserole family, so I don't have a plethora of one dish meals, but here is a recipe that provides fish and spinach all in one flavorful bite!  The original recipe called for you to roll the filling within the fish fillet.  This technique is not one my fortes, and I always feel like I have to skimp on the filling in order to stuff it inside the meat.  The filling is usually the best part though right?!  Instead of rolling and trying to keeping the filling from oozing out or manipulating the "seam side down/toothpick technique," request two fillets at the fish counter that are similar in size and shape and stack the first fish fillet, then the filling, and finally, the second fillet of fish.  Same great taste...much less frustrating preparation.  This meal is not only quick to make, but using one baking dish, one sauce pan, and a cutting board, clean-up is a cinch too - great to try if you are looking for a healthy and simple weeknight meal.



SPINACH AND MUSHROOM STUFFED FLOUNDER
Ingredients:
4 large, fresh bella button mushrooms, sliced
4 ounces fresh baby spinach
2 flounder fillets
lemon pepper
garlic pepper
salt
2 tablespoons fresh lemon juice
3 tablespoons crumbled Feta cheese
fresh minced garlic

Directions:

1. Preheat oven to 350 degrees F.
2. Spray an unheated medium skillet with no-stick spray. Heat the skillet over medium heat. Add the mushrooms and cook about 5 minutes or until the liquid released from the mushrooms has evaporated, stirring occasionally.
3. Add the spinach to the skillet. Cook and stir about 2 minutes or until spinach is wilted. Remove from the heat and drain excess moisture. Stir in feta cheese.
4. Spray an 8x8 inch baking dish with non-stick spray.
5. Sprinkle desired amount of lemon pepper, garlic pepper, and salt on top of each fillet.  To assemble, lay one fillet flat in the baking dish.  Spread the spinach mixture evenly across the filet.  Top with the second fillet.
6. Add 2 tablespoons lemon juice. Loosely cover with foil.
7. Bake in a preheated oven for 15 to 20 minutes or until fish flakes easily when tested with a fork and is opaque all the way through.

Spinach and Mushroom Stuffed Flounder (printable recipe)

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